Cook first five ingredients on low until it coats a spoon. Cool in ice. Cover and chill about one hour. Then add to the cooled mixture the cream and vanilla. Chill again and then add to ice cream machine.

Mix the first three ingredients together in a medium saucepan over medium heat. Stir constantly until it reaches 250 to 269 degrees or hard-ball stage. Stir in the peanuts and continue to cook until the mixture reaches 290 to 310 or hard-crack stage. Remove from heat. Stir in remaining ingredients until combined. Pour onto a well greased sheet pan. Once cool break into pieces and enjoy.

Mix all of the ingredients together on high heat in a medium saucepan. Stir constantly until golden brown, about 10-15 minutes. Pour onto a well greased sheet pan. When slighty cooled, sprinkle with chocolate chips and spread until it becomes a thin sheet, if desired. Optionally, you can top with nuts. Once completely cooled break into pieces and enjoy.

Mix all dressing ingredients together except the oil in a blender. Let the blender run and drizzle in the oil. Pour dressing into a jar and add the scraped vanilla bean husk into the jar. Keep in refrigerator until ready to serve.

Assemble salad with portions according to your liking. Pour on dressing, discarding the scraped vanilla bean husk, toss and serve.

Sauté the butter and green chili. Add the cream cheese and stir till creamy. Next, drain the 2 cans of corn and add them to the creamy mixture. Finally, add the garlic salt, pepper, and salt to taste! LAST…EAT IT ALL UP! Yummy in my tummy!

Mix Thoroughly. Roll into tsp size ball and then roll in sugar. Place on cookie sheet and bake at 350′ for 8-10 minutes for a soft cookie. For a little more crunchier cookie-cook for 1-3 minutes longer- just don’t burn them!

Enjoy! Doesn’t last long! (Jan Leach doubles this recipe & it still doesn’t last long- but it helps!)

Place first five ingredients in a small saucepan and whisk together. Add 1/4 c milk and the vanilla to pan, whisk to til smooth. Add remaining milk, whick in well. Place the saucepan on medium heat and whisk constantly for about 3-4 minutes or until mixture starts to boil and thicken. Remove from heat and pour into two mugs. Top with whipped cream.